Le ricette di Pasta Garofalo e Niko Romito: Risotto con salsiccia, zafferano e brodo di porri

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while still providing flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

tortellini

🥗Healthier: whole wheat tortellini

💰Cheaper: pasta shapes

Whole wheat adds fiber; other pasta shapes are often less expensive.

Wash and dry the leeks.

Chop the leeks coarsely on a cutting board.

In a pot, add cold water and the leeks, and cook for 20 minutes to make the leek broth.

Once the broth is ready, strain it using a colander and a linen cloth.

On the cutting board, open the sausage, remove the casing, and crush it with the knife.

Remove excess fat using kitchen tongs and a knife until the sausage is completely lean.

Soak the saffron threads in a glass with a little broth.

In a saucepan, toast the rice, stirring with your hands until it can no longer be held between your fingers.

Add a pinch of salt and deglaze with Marsala, allowing the alcohol to evaporate completely.

Add the broth and begin cooking the rice.

After about 10 minutes, add the sausage and saffron, and cook for another 5 minutes.

When the rice is ready, turn off the heat and stir in olive oil, Parmesan, and Pecorino.

Serve in flat plates, spreading the risotto across the plate and finishing with leaves of marjoram.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens